17 gennaio 2013

Cheese and Bacon Stuffed Mushrooms

65% less fat • 60% less sat fat • 47% fewer calories than the original recipe—see the comparison. Pop one of these healthified appetizers in your mouth for a tasty treat that has less fat and fewer calories.

"Healthified" Cheese and Bacon Stuffed Mushrooms

20 minutes
35 minutes
8 servings (3 mushrooms each)


  • 24  large fresh whole mushrooms (1 1/2 to 2 inches in diameter)
  • 2  tablespoons reduced-fat balsamic vinaigrette
  • 2  slices bacon
  • 1 1/2  teaspoons olive oil
  • 1/2  cup chopped red onion
  • 1/3  cup finely shredded reduced-fat Italian cheese blend
  • 1/3  cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
  • 1/2  teaspoon Dijon mustard
  • 2  tablespoons Progresso® plain bread crumbs
  • 2  teaspoons chopped fresh Italian (flat-leaf) parsley


  1. Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Chop enough stems to measure 3/4 cup. Discard remaining stems or reserve for another use. In large bowl, toss mushroom caps with vinaigrette; place stem sides down in ungreased 15x10x1-inch pan.
  2. Bake 10 minutes. Let stand until cool enough to handle; drain.
  3. Meanwhile, in 10-inch nonstick skillet, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from skillet.
  4. In same skillet, heat 1 teaspoon of the olive oil over medium heat. Add onion and chopped mushroom stems; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
  5. In medium bowl, stir onion mixture, bacon, cheeses and mustard until well blended. Spoon mixture into mushroom caps; place filled sides up in pan. In small bowl, mix bread crumbs and remaining 1/2 teaspoon olive oil; stir in parsley. Sprinkle bread crumb mixture over filled mushroom caps.
  6. Bake 10 to 15 minutes or until thoroughly heated and cheese is melted. Serve warm.

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